scholarly journals Optimization of alcoholic fermentation of custard apple juice by Saccharomyces cerevisiae using response surface methodology

2019 ◽  
Vol 18 (5) ◽  
pp. 70-78
Author(s):  
Huan T. Phan
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Apple Juice ◽  
Alcoholic Fermentation ◽  
Apple Fruit ◽  
Inoculum Size ◽  
Solid Content ◽  
Soluble Solid Content ◽  
Fermentation Time ◽  
Custard Apple ◽  
Soluble Solid

In recent years, custard apple fruit has been applied in food processing with various products. The objective of this study was to valorize a fermented fruit drink from a Vietnamese local custard apple fruit by the alcoholic fermentation of the juice using Saccharomyces cerevisiae. Response surface methodology was used to describe dependency of soluble solid content, inoculum size of yeast and fermentation time on ethanol production during fermentation of custard apple juice by Saccharomyces cerevisiae SLS. The experiments were performed according to the central composite design with total soluble solid content ranging from 16 to 20oBrix, inoculum size of yeast from 1% to 3%, and fermentation time from 42 to 48 h. A quadratic model was developed to correlate the variables to the ethanol yield and sensory score. The results showed that a production of ethanol from the custard apple juice could be achieved reaching up to 5.1% (v/v) at optimum conditions of 19oBrix, 2% yeast and 44-h fermentation time. The model predictions agreed satisfactorily with the experimental values

scholarly journals Alcoholic fermentation of red flesh dragon fruit (Hylocereus polyrhizus)

2020 ◽  
Vol 19 (04) ◽  
pp. 56-63
Author(s):  
Binh Q. Hoang
Keyword(s):  
Alcoholic Fermentation ◽  
Solid Content ◽  
Soluble Solids ◽  
Soluble Solid Content ◽  
Sodium Metabisulfite ◽  
Fermentation Time ◽  
Water Mixing ◽  
Dragon Fruit ◽  
Soluble Solid ◽  
Solids Content

The experiment was conducted to determine effects of sodium metabisulfite content, flesh and water mixing ratio, total soluble solids content, percentage of additional yeast and fermentation time on alcoholic fermentation of red flesh dragon fruit. The results showed that all factors influenced the fermentation. The most appropriate fermentation conditions were use of juice without water mixing, addition sodium metabisulfite content of 80 ppm, the total soluble solid content of 22oBrix, 5% of yeast solution and 13-d fermentation.

scholarly journals Supercritical CO2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3911
Author(s):  
Eric Keven Silva ◽  
Matheus A. Bargas ◽  
Henrique S. Arruda ◽  
Renata Vardanega ◽  
Glaucia M. Pastore ◽  
...  
Keyword(s):  
Aqueous Extract ◽  
Chemical Stability ◽  
Supercritical Co2 ◽  
Apple Juice ◽  
Volume Ratio ◽  
Solid Content ◽  
Molecular Structures ◽  
Soluble Solid Content ◽  
Pfaffia Glomerata ◽  
Soluble Solid

The effects of supercritical CO2 processing on the chemical stability of fructooligosaccharides (FOS) and other functional and nutritional compounds were evaluated employing non-thermal and thermal approaches. Apple juice was enriched with Pfaffia glomerata roots aqueous extract due to its high content of short-chain FOS and then subjected to different levels of temperature (40 and 60 °C), pressure (8 and 21 MPa), and CO2 volume ratio (20 and 50%). The percentage of CO2 volume was evaluated concerning the total volume of the high-pressure reactor. Also, the functional beverage was thermally treated at 105 °C for 10 min. Physicochemical properties (pH and soluble solid content), beta-ecdysone, sugars (glucose, fructose, and sucrose), and FOS (1-kestose, nystose, and fructofuranosylnystose) content were determined. The pH and soluble solid content did not modify after all treatments. The pressure and CO2 volume ratio did not influence the FOS content and their chemical profile, however, the temperature increase from 40 to 60 °C increased the nystose and fructofuranosylnystose content. High-temperature thermal processing favored the hydrolysis of 1-kestose and reduced the sucrose content. Regarding beta-ecdysone, its content remained constant after all stabilization treatments demonstrating thus its high chemical stability. Our results demonstrated that supercritical CO2 technology is a promising technique for the stabilization of FOS-rich beverages since the molecular structures of these fructans were preserved, thus maintaining their prebiotic functionality.

scholarly journals MATURITY AND QUALITY OF APPLE FRUIT DURINIG THE HARVEST PERIOD AT APPLE INDUSTRY

2017 ◽  
Vol 39 (5) ◽  
Author(s):  
MARCOS WESTPHAL GONÇALVES ◽  
LUIZ CARLOS ARGENTA ◽  
MARIUCCIA SCHLICHTING DE MARTIN
Keyword(s):  
Titratable Acidity ◽  
Apple Fruit ◽  
Solid Content ◽  
Soluble Solid Content ◽  
Total Production ◽  
Apple Industry ◽  
Legal Standards ◽  
Long Term Storage ◽  
Soluble Solid

ABSTRACT A database of maturity and quality indices was built by analysis of 62,807 samples of 100 ‘Gala’ apples and 29,053 samples of 100 ‘Fuji’ apples at harvest, over 11 years (2005-2015) in an apple industry warehouse. Apple fruit were harvested in Fraiburgo (SC), São Joaquim (SC) and Vacaria (RS). Data on firmness, starch index (SI), soluble solid content (SS), titratable acidity (TA), size and grades (external appearance) of apple fruit were submitted to linear and nonlinear regression analyses. Each fruit was graded by analysis of external qualities (color and surface blemishes) following Brazilian legal standards. At apples industry, the harvest period extended from 3rd to 15th week of the year for ‘Gala’ and from 10th to 22nd week of the year for ‘Fuji’ apples, although approximately 70% of total production for ‘Gala’ and ‘Fuji’ apples was harvested in a period of 4 and 6 weeks, respectively. Average maturity of 11 years varied from the 1st to the last week of harvest as follows: ‘Gala’ apples: 17.9 to 14.2 pounds (firmness), 4.0 to 6.1 (SI), 12.2 to 13.1% (SS) and 5.7 to 3.9 meq 100 mL-1 (TA). ‘Fuji’ apples: 17.1 to 14.3 pounds (firmness), 3.9 to 6.4 (SI), 12.9 to 14.4% (SS), 6.2 to 3.8 meq 100 mL-1 (TA). Approximately 48% of ‘Gala’ samples and 45% of ‘Fuji’ samples had firmness higher than 17 and 16 pounds, respectively, intended for long term storage, while 6% of ‘Gala’ samples and 8.5% of ‘Fuji’ samples had firmness lower than 14 pounds, intended for marketing shortly after harvest. The frequency of apple samples graded as Extra, Cat1, Cat2, Cat3 and out of category were 6%, 32%, 34% and 6% for ‘Gala’ apples and 5%, 39%, 33%, 18%, 5% for ‘Fuji’ apples.

scholarly journals 113 Ethylene Mediates Responses of `Gala' Apple Fruit to Ionizing Irradiation

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 408C-408
Author(s):  
Xuetong Fan ◽  
David Buchanan ◽  
Luiz Argenta ◽  
James Mattheis
Keyword(s):  
Ethylene Production ◽  
Injury Severity ◽  
Titratable Acidity ◽  
Apple Fruit ◽  
Solid Content ◽  
Irradiation Damage ◽  
Soluble Solid Content ◽  
Fruit Firmness ◽  
Soluble Solid ◽  
Air Control

Pre-climacteric `Gala' apple fruit treated with air (control) or 2 μmol·L–1 1-methylcyclopropene (MCP) were exposed to gamma irradiation at 0, 0.5, 1, or 1.5 kGy at 23 °C. Fruit were held at 20 °C for 3 weeks after treatment during which respiration rate, production of ethylene and other volatile compounds, fruit firmness, soluble solid content, titratable acidity, and irradiation injury were determined. MCP treatment reduced respiration and ethylene production and slowed loss of fruit firmness and titratable acidity. Irradiation induced increased respiration of MCP-treated fruit in a dosage-dependent fashion. Irradiation caused a decrease in ethylene production by control (non-MCP) fruit, and the magnitude of the decrease was dependent on irradiation dosage. Irradiation at 0.5, 1, and 1.5 kGy stimulated ethylene production of MCP-treated fruit for only 1 day after treatment. Irradiation induced internal browning and the injury severity increased with dosage. The severity and incidence of irradiation damage were higher in MCP-treated fruit than control fruit. The results indicate that ethylene is involved in mediating apple fruit responses to irradiation.

Role of Phospholipase D Inhibitor in Regulating Expression of Senescencerelated Phospholipase D gene in Postharvest Longan Fruit

2019 ◽  
Vol 14 (7) ◽  
pp. 649-657 ◽  
Author(s):  
Li Li ◽  
Jiemin Li ◽  
Jian Sun ◽  
Ping Yi ◽  
Changbao Li ◽  
...  
Keyword(s):  
Phospholipase D ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Significant Inhibition ◽  
Solid Content ◽  
Total Soluble Solid ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Soluble Solid ◽  
Pericarp Browning

Background: Phospholipase D (PLD)is closely related to browning and senescence of postharvest longan fruit. Objective: This study investigated the effects of 2-butanol (a PLD inhibitor) on the expression and regulation of PLD during storage of longan fruit at a low temperature. Methods: Senescence-related quality indices showed that the 2-butanol-treated fruit presented lower pericarp browning index, pulp breakdown index and total soluble solid value than the untreated fruit. Results: The fruit treated by 60 µL/L 2-butanol exhibited the strongest inhibition on senescence, which significantly delayed changes in weight, titratable acidity content, total soluble solid content and ascorbic acid content. This treatment maintained a high level of total phenolic content and caused significant inhibition on pericarp browning and pulp breakdown. Through ELISA method, 60 µL/L 2-butanol treatment also reduced PLD activity. Real-time RT-PCR (RT-qPCR) results showed that PLD mRNA expression level was inhibited by 60 µL/L 2-butanol within 15 days. Western-blotting results further confirmed the differential expression of PLD during storage, and a relatively higher expression for PLD protein was found in control compared to the 2-butanoltreated fruit during 15-d storage. Conclusion: These results provided a scientific basis and reference to further investigating postharvest longan quality maintenance by regulating the PLD gene expression.

scholarly journals Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 449
Author(s):  
Camilo Gutiérrez-Jara ◽  
Cristina Bilbao-Sainz ◽  
Tara McHugh ◽  
Bor-Sen Chiou ◽  
Tina Williams ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Quality Parameters ◽  
Solid Content ◽  
Postharvest Quality ◽  
Soluble Solid Content ◽  
Nutritional Values ◽  
Quality Properties ◽  
Vapor Transfer ◽  
Sweet Cherries ◽  
Soluble Solid

The cracking of sweet cherries causes significant crop losses. Sweet cherries (cv. Bing) were coated by electro-spraying with an edible nanoemulsion (NE) of alginate and soybean oil with or without a CaCl2 cross-linker to reduce cracking. Coated sweet cherries were stored at 4 °C for 28 d. The barrier and fruit quality properties and nutritional values of the coated cherries were evaluated and compared with those of uncoated sweet cherries. Sweet cherries coated with NE + CaCl2 increased cracking tolerance by 53% and increased firmness. However, coated sweet cherries exhibited a 10% increase in water loss after 28 d due to decreased resistance to water vapor transfer. Coated sweet cherries showed a higher soluble solid content, titratable acidity, antioxidant capacity, and total soluble phenolic content compared with uncoated sweet cherries. Therefore, the use of the NE + CaCl2 coating on sweet cherries can help reduce cracking and maintain their postharvest quality.

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